This classic Madiera cake is perfectly combined with a rich cheesecake centre, making this a decadent, moist and fruity dessert. And it looks beautiful sliced up.
Prep time: 1 hour
Chilling time: 2 hours
Bake time: 1 hour
Total time: 4 hours
Equipment: tin loaf
Ingredients
For the Madiera cake
350g Risen Super White Spelt Flour
2 tsp baking powder
250g unsalted butter, cubed
4 large eggs
Zest of 3 lemons
For the cheesecake centre
100g full fat soft cheese
125g mascarpone cheese
75g caster sugar
100ml double cream
2 tsp vanilla extract
For the topping
600g strawberries (use 170g for the cheesecake centre)
125g caster sugar
150g double cream
Method:
Preheat the oven to 170°C and grease and line a large loaf tin (about 23cm x 9cm on the base).
Make the Madiera cake - beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well between each addition and adding a tablespoon of flour with each egg. Add the lemon zest and then sift in the flour. Transfer the mix to the tin and bake for 50-60 minutes, or until a cake skewer comes out clean.
Leave to cool in the tin for 15 minutes, before removing and leaving to cool completely on a wire rack.
For the cheesecake mix, beat the soft cheese, mascarpone, caster sugar and vanilla together. It should be quite stiff at the end. Whip the cream, then fold this through the cheesecake mix. Cover and chill for at least 2 hours.
Meanwhile make a strawberry syrup for the topping by chopping 250g of the strawberries and putting them in a small pan with the 125g of caster sugar. Add 100ml of water and heat gently until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the strawberries fall apart. Remove from the heat and whiz with a blender until smooth. Sieve the mixture to remove any pips. Return to the heat and simmer until you have a thick syrupy consistency. Set aside to cool.
Hollow a large channel out of the middle of the cake, measuring approximately 20cm x 6cm to a depth of 5cm. Finely dice 170g of the strawberries. Spoon the cheesecake mix into the hole, scattering with the diced strawberries as you fill.
Cut the remaining strawberries into quarters and whip the cream. We added some raspberries too. Spoon it over the top of the cake, then pile on the strawberries. Drizzle the syrup all over to finish.